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Of course! Be sure to check our website for lots of great rockfish recipes as well here: wildalaskancompany.com/blog/search?query=rockfish&start=1

Thanks for being a member! Safe travels and hope you get settled in soon with the move. ✨

Removing the vacuum-seal packaging is an important food safety step, as exposing the fish to oxygen helps prevent the buildup of bacteria. But, you may also not like to have the fish exposed in your fridge or on your counter while thawing, in which case you can put it in a new plastic bag.

@@WildAlaskanCompany Ok, interesting. Thanks. 👍

Removing the vacuum-seal packaging is an important food safety step, as exposing the fish to oxygen helps prevent the buildup of bacteria. But, you may also not like to have the fish exposed in your fridge or on your counter while thawing, in which case you can put it in a new plastic bag.

Kitchen shears are a great option for cutting through salmon skin, if you don't have a very sharp knife - it's easier to get a cleaner cut. But they come in very handy for other kitchen tasks, as well ✂️

@@WildAlaskanCompany I totwlly buy that its useful, this is just a thing where growing up I nevrr saw it so noe it looks super odd

Hi! These salmon bites are coated in a mixture of brown sugar, smoked paprika, chipotle chili powder (or regular chili powder), onion powder, garlic powder, and honey. They become a seasoning paste for coating the salmon bites. You can find the full recipe at the link: wildalaskancompany.com/blog/air-fried-honey-chipotle-salmon-bites

Hi @maureenlatourrette7418 it's Kat! I'm usually cooking for myself and whoever else is at home when I'm hosting these webinars, so I am a bit lax on this matter while filming, as you have pointed out (we always enjoy a feast afterward). 😊 But you're absolutely right, especially as a viewer, so I appreciate the comment and feedback. Thanks so much for watching, hope you have a chance to attend a future event!

Not a bad idea-we'd try pickled onions with this, too.

Hi Lynne, it's Kat! The recipes for these videos will always be linked in the description, so make sure you click "...more" to find them. I'll drop it here too so it's easy to find: wildalaskancompany.com/blog/recipe-pacific-cod-stew-with-coconut-milk-and-veggies For this live event, I used Pacific halibut. Any species of white fish can be substituted-Pacific cod, yelloweye rockfish, lingcod, whatever you have in your freezer is good! Hope you enjoy trying out the recipe.

Hi, it's Kat! I hope the spatula helps you flip fish like a pro. It truly is a great addition to any utensil drawer. I love using my fish spatula to flip non-seafood things like pancakes and omelettes, too.

Hi, it's Kat! Great question, this comes up a lot. Whether you do or don't cover the fish is ultimately up to you. It won't make a big difference either way, if you're planning on cooking it within a day or so of thawing it. That being said, if you have a full fridge, you might prefer to cover the fish so that it doesn't accidentally touch anything else as you're moving things around. I tend to not cover the fish simply for ease (aka laziness). Covering it feels like an extraneous step, since there's no smell unless you're defrosting something like smoked fish or crab (which natural have a stronger aroma). I also like that the surface of the fish gets slightly drier when stored uncovered, which helps it sear/grill/brown a bit better. I DO recommend covering the raw fish if you don't think you'll cook it for a few days, as it tends to get a bit too dry if stored that way for too long - still safe to eat if it's been kept at the right temperature, but not as juicy once it's cooked.

Hi Kat, it's Kat! Thanks for the question. You're correct, I DID defrost the halibut before putting it in the stew, as that is typically what I do when cooking any fillets of fish, with any method. But I did NOT heat it up at all before adding it to the pot. For a recipe like this, there's no need to pre-heat the seafood prior to placing it into the soup, even if you like fish to be very well done. To make sure that the fish is fully cooked through, I would suggest checking on it after it's simmered in a covered pot for about 3 minutes. I like to break it up with a wooden spoon to see if it's flaking nicely at this point - a sign that it's medium-ish done. To get it across the finish line to "well-done," put the lid back on and let the fish cook through for another minute or so. The flaking part isn't necessary, but it's a little extra insurance that all of the fish (including the parts that are in the center of thicker fillets!) will be exposed to a good amount of heat. If you like, you can even cut the fish into bite-sized pieces before adding it to the pot - I would recommend this for very thick fillets.

Hi, Kat here! Sorry I'm just getting to this now. If I had to pick, I would choose halibut for these. I think that the coconut crust has a lovely, subtle flavor that matches nicely with the milder taste of halibut. Plus, that way I can save my rockfish for more heavily seasoned taco recipes - that's my personal preference, as rockfish has a bold flavor that really shines when paired with bolder ingredients.

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